Ingredients
2 Cups warm water about 110-120 degrees
⅔ Cups white sugar
1½ Tablespoons yeast
1½ Teaspoons salt
¼ cup of vegetable oil
6 cups flour
DIRECTIONS:
Place sugar and water in the bowl
Sprinkle with yeast and let dissolve 5-15 minutes
Add salt, oil and half the flour mix together.
Add remaining flour. Change to the dough hook and mix till its pulling away from the sides.
Pull out onto the lightly floured surface and knead shortly
Place in greased bowl flipping to cover both sides.
Top with saran wrap or damp warm towel
Set aside in draft-free area and let rise till doubles in size. About 1 hour
Remove cover and punch down.
Layout on the lightly floured surface and cut in half.
Flaten out into rectangle and “jelly” roll into a loaf.
Pinch ends together and places in greased 9×5 bread pans.
Repeat with another half.
Cover and let rise till double in size about 30-50 minutes.
Pre-heat oven to 350 degrees.
Once double in size bake for 25-30 minutes.
Pull out and brush the top with butter.
Let rest 10 minutes before removing to a cooling rack.
*Bakers notes: I’ve decreased the sugar down to a ¼ cup or ⅓ cup instead of using the full amount.
I’ve also cut the oil down to 2 Tablespoons and substituted the oil for butter.
